- In another bowl combine the rice milk, oil, maple syrup, sugar,
vinegar and vanilla. Beat at medium speed for about two minues.

- Add the dry ingredients to the wet and beat for about another
minute to combine.

- Fill each cupcake liner about 2/3 full and bake for about 25-30
minutes. - Remove from oven and allow to fully cool.

Mint Icing Ingredients:

1/4 cup non hydrogenated shortening

3 cups powdered sugar

1/4 cup plus 1 Tablespoon soy creamer or soymilk

1 1/2 teaspoons mint extract

1/2 teaspoon vanilla extract

1 drop green food coloring

Preparation:

- Cream the shortening for a few minutes until soft. This is easiest
using a stand mixer but can be done with a handheld mixer (or a fork) as
long as the shortening is at room temperature.

- Add 1 cup of the powdered sugar and a few splashes of the
soycreamer. Mix to incorporate and continue to alternate until all the
powdered sugar is used up and the frosting is at the desired
consistency.

- Add vanilla and mint.

Ganache (you may want to halve or third this amount, depending on how
much you want to use):

3 Tablespoons soycreamer or soymilk

1/3 semisweet chocolate chips

- Melt chocolate and soycreamer on top of a double boiler or in the
microwave until smooth and runny; be careful not to burn or the
chocolate will seize up and become bitter.

To assemble:

- Use a piping bag with a large star tip to frost cupcakes. Place a
dollop of ganache on top. You could alternately decorate with 1/2 a
Newman mint-o cookie or even a sprig of fresh mint.